Why Make This Recipe
Beef and Chorizo Chili is a hearty meal that brings comfort and warmth to your table. The spicy chorizo combined with tender beef creates a rich flavor that is sure to please the whole family. It’s perfect for a chilly night or any gathering. Plus, it’s easy to make and fills the house with delicious aromas, drawing everyone in.
How to Make Beef and Chorizo Chili
Ingredients
- 2 pounds beef short ribs
- 1 pound Mexican chorizo
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups beef broth
- 1 can (15 oz) kidney beans, drained and rinsed
Directions
- In a large pot, brown the beef short ribs over medium heat. Remove and set aside.
- In the same pot, add the chorizo and cook until browned.
- Add the onion and garlic, and sauté until soft.
- Stir in the chili powder, cumin, salt, and pepper.
- Add the fire-roasted tomatoes and beef broth, and bring to a simmer.
- Return the beef short ribs to the pot, cover, and let simmer for 1.5 to 2 hours, until the beef is tender.
- Stir in the kidney beans and heat through.
- Serve hot and enjoy!
How to Serve Beef and Chorizo Chili
Serve this chili hot in a bowl. You can top it with shredded cheese, sour cream, or chopped green onions for added flavor. It goes great with tortilla chips or crusty bread on the side. This dish is also perfect for meal prepping or serving at a potluck.
How to Store Beef and Chorizo Chili
To store your chili, let it cool completely before transferring it to an airtight container. You can keep it in the refrigerator for up to three days. If you want to store it for longer, freeze it in portions. It will stay good in the freezer for about three months. Just remember to let it thaw in the refrigerator before reheating.
Tips to Make Beef and Chorizo Chili
- For extra depth of flavor, consider adding other spices such as smoked paprika or oregano.
- If you like your chili spicier, add a diced jalapeño or some cayenne pepper.
- Letting the chili sit overnight in the fridge can enhance the flavor, as the ingredients meld together.
Variation
You can easily adapt this recipe. For a lighter version, use ground turkey instead of beef short ribs. You can also add vegetables like bell peppers or corn for added texture and nutrition.
FAQs
Can I use other types of meat?
Yes, you can substitute beef with ground turkey, chicken, or even pork if you prefer.
Is this chili gluten-free?
Yes, as long as you use gluten-free beef broth and check the label on your chorizo.
Can I make this chili in a slow cooker?
Absolutely! You can brown the meat first, then add all ingredients to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.
Beef and Chorizo Chili
- Prep Time: 15 minutes
- Cook Time: 120 minutes
- Total Time: 135 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten-Free
Description
A hearty and warming chili featuring spicy chorizo and tender beef, perfect for chilly nights and gatherings.
Ingredients
- 2 pounds beef short ribs
- 1 pound Mexican chorizo
- 1 can (14.5 oz) fire-roasted tomatoes
- 1 onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 cups beef broth
- 1 can (15 oz) kidney beans, drained and rinsed
Instructions
- In a large pot, brown the beef short ribs over medium heat. Remove and set aside.
- In the same pot, add the chorizo and cook until browned.
- Add the onion and garlic, and sauté until soft.
- Stir in the chili powder, cumin, salt, and pepper.
- Add the fire-roasted tomatoes and beef broth, and bring to a simmer.
- Return the beef short ribs to the pot, cover, and let simmer for 90 to 120 minutes, until the beef is tender.
- Stir in the kidney beans and heat through.
- Serve hot and enjoy!
Notes
For extra flavor, consider adding smoked paprika or oregano. For a spicier chili, include a diced jalapeño or cayenne pepper.